METHOD:

For the Black Amaranth Salad:

On low heat, cook the black amaranth with twice its volume in water until all of the water is absorbed. Sauté the onions and bell peppers until they are caramelized, and mix them in with the amaranth. Stir in the cilantro, green apple, olive oil, and the rice vinegar. Season with salt and pepper.

For the Basil Pesto:

Add the basil leaves, pine nuts, garlic, and Parmesan cheese to a mortar, and grind until the pesto forms a smooth paste. Add the olive oil, and season with salt and pepper.

For the Potato Chips:

Preheat the oven to 170ºC. Peel the potato, and cut it down to a cylinder that's 5 centimeters in diameter. Slice the potato into fine sheets (they should almost be translucent). Brush a thin layer of clarified butter on a silicone baking mat. Layer 5 potato slices in a straight line so they overlap slightly, forming one long chip. Repeat with remaining potatoes, making 12 total chips. Bake the chips until they turn a light brown color and are crunchy. Cool the chips to room temperature.

To Assemble and Serve:
Sandwich a light swab of Basil Pesto between two Potato Chips. Spoon the Black Amaranth Salad into a shot glass, and top with a pesto-filled chip.